1 cans of large refrigerated buttermilk biscuits
3 cups of vegetable oil for frying
¼ cup alcohol (we used Honey Bourbon Whiskey and Rum Chata)


Heat oil until 350 degrees
Lay out biscuits on a cutting board and cut a hole in the middle of
each biscuit.
When oil is hot, gently add the raw biscuits to the hot oil. When
browned (about 1 minute) flip to the other side and cook until browned
(another minute or so).
Remove doughnut from the oil and rest on a paper towel to drain.
(about 30 seconds).
Using a pastry brush, brush each hot doughnut with the Honey Bourbon Whiskey.
Optional: spoon on boozy doughnut glaze
Optional: dip in a boozy chocolate Ganache dipping sauce

Directions for Making the Boozy Doughnut Glaze
2 cups of powdered sugar
4-6 tbsp alcohol (recommended: bourbon, rum, rumchata)

1. In a bowl, add 2 cups of powdered sugar and add 3 tbsps of alcohol
and stir. You want the mixture to be thick enough so that it doesn’t
slide off of the doughnut. Add more alcohol is needed for desired

2. Spoon glaze over doughnuts and enjoy!

Directions for Making the Boozy Chocolate Dipping Sauce
2/3 cup of heavy cream
¼ cup of alcohol (bourbon, rum, Kahlua, Rum Chata are good)
1 1/2 cup of dark chocolate chips

Bring heavy cream to a near boil.
Remove cream from heat and pour into a bowl.
Gently stir in the chocolate until melted.
Add the alcohol, stir until combined.
Dip your favorite treats!

INSTAGRAM PHOTO CREDIT: @jojoflowerfairym


We’ll repost the best ones. The person with the most likes wins a free Tipsy Bartender hoodie and the Tipsy Bartender book. (The pic must
belong to you. Also remember to include the recipe) We choose a new
winner each month!

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Raw Vegan Chocolate Ice Cream Bars.


  • 500grams fresh dates or soaked dry dates (pitted)
  • 100grams raw cashews
  • 1 frozen banana (or less..depends on how much “ice cream” you want)
  • 5 - 6 tablespoons raw cacao
  • raw sugar (to taste)
  • 5-6 tablespoons coconut oil


In a food processor (or even blender) blend the dates with cashews and 1 TBSP cacao powder. Spread half of the blended mixture on a tray (lined with foil or baking paper) Blend frozen banana with a few spoonfuls of water and (optional) add a TBSP of maca powder. Spread the “ice cream” on the base and spread the rest of the date mixture on top. Freeze for 1 hour (at least). After freezing take your ice cream bars out and cut them into the shape you like (they could be bars or squares or even circles). Mix coconut oil with cacao and your desired amount of sugar. Dip each bar (ice cream sandwich) into the coocnut oil and freeze for a couple of minutes before eating so the “chocolate” hardens. Enjoy! 

My new favourite thing in the world.